Thursday, 17 July 2014

Potato, Carrot & Chicken Stew in Dark Sauce

It is only mid-week and I am running out of ideas of what to cook for dinner last night. Searching up and down in my fridge, I got chickens, carrots, potatoes & tomatoes and decided to whip out this simple one dish meal to go with a bowl of rice in 40 mins. I am lucky that my AEE is not a fussy eater. The gravy from the stew goes so well with a bowl of rice.

 Potatoes, Carrots & Chicken Stew in Dark Sauce
(Serve 2 Adults & 2 Children)
Recipe reference from Cuisine Paradise

  • 4 big chicken drumsticks, Cut into 3 chunks
  • 1 medium size yellow onion, Wedged
  • 1 Russet potato, Cubed
  • 1 Carrot, Cubed
  • 2 Tomatoes, Wedged
  • 1 tablespoon of oil
  • 180 ml of water
  • 1 tablespoon of dark soy sauce
  • 1 tablespoon of light soy sauce
  • 1 teaspoon of sugar
  • 2 teaspoons of sesame oil
  • Pepper, to taste

  1. Get all the ingredients ready.
  2. Heat up the cookware, add in 1 tablespoon of oil. Stir fry the carrots & potato for 4 mins. Scoop it out from the cookware and set aside for later use
  3. Use the same pan, sauteed the onions till soft.
  4. Add in the chicken in the same pan with skin face down first. Pan fried it till both side is brown.
  5. Add in the carrots, potatoes & Tomatoes into the pan. Follow by the water and sauce. Mix well.
  6. Close the pan with a lid and let it simmer for 20mins under medium low fire.
  7. Lastly, add in the sesame oil & pepper and give a final good stir to dish and it is ready to serve.

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